Jerk Chicken Leg Rice Bowl

How to make it

1. In a food processor or a blender, add onion, scallions, scotch bonnet pepper, ginger and garlic cloves; pulse a few times. Then add in light brown sugar, Lee Kum Kee Panda Brand Oyster Flavored Sauce, apple cider vinegar and thyme. Blend until smooth, scraping down the sides of the container as needed. Transfer the marinade to a large zip top bag. Add 4 chicken quarters and massage the bag to coat the chicken. Seal the bag and refrigerate for at least 1 hour or up to overnight.
2. Arrange a rack in the middle of the oven and heat the oven to 450ºF. Coat 1 rimmed baking sheet with 1 tablespoon canola oil. Remove the chicken from the bag and shake off any excess marinade. Place the chicken skin-side down on the baking sheet, spacing the pieces at least 1-inch apart.
3. Bake, flipping halfway through, until cooked through and an instant-read thermometer inserted into the thickest part registers at least 165ºF, 20 to 25 minutes total (the skin will look blackened). If you’d like crispy skin, broil until the skin darkens and sizzles, 2 to 3 minutes.
4. In a bowl, add rice, beans and top with chicken leg. Add guacamole, sour cream and salsa. Garnish with peppers, cilantro and enjoy!